Lunch: Steak Pizzaiola

Ingredients

2 tbsp. olive oil
1 1 large onion
2 clove garlic
1 large red pepper
1 large yellow pepper
4 oz. mushrooms
1 can crushed tomatoes
3/4 tsp. salt
8 beef minute steaks

Instructions

In nonreactive 12-inch skillet, heat 1 tablespoon oil over medium heat. Add onion and garlic and cook, stirring frequently, until onion is tender-crisp, about 2 minutes.
Add red and yellow peppers and mushrooms and cook, stirring frequently, until peppers are tender-crisp, about 2 minutes longer.
Add tomatoes with their juice and 1/4 teaspoon salt; cook just until sauce has slightly thickened, about 2 minutes longer. Transfer to medium bowl; keep warm.
Wipe skillet with paper towels, then heat remaining 1 tablespoon oil over medium-high heat until very hot. Sprinkle beef with remaining 1/2 teaspoon salt; cook steaks, in batches, until just cooked through, about 2 minutes per side. Transfer steaks to warm platter as they are cooked. Spoon sauce over steaks.

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